Description
Delight in the delicate flavors of homemade rose marshmallows, a fluffy, fragrant treat infused with rose petals powder and rose water. These marshmallows are whipped to a glossy perfection using gelatin and vanilla, making them a perfect fancy addition to desserts and beverages or a lovely gift for special occasions.
Ingredients
Wet Ingredients
- 1 3/4 cups Water, divided
- 2 tablespoons Vanilla extract
- 5 drops Rose water
- 1 tablespoon Lemon juice
Dry Ingredients
- 3 1/2 tablespoons Gelatin
- 2 tablespoons Rose petals powder
- 1/8 teaspoon Water (for gelatin bloom)
Syrup
- Maple syrup or sugar (quantity not specified, estimated 2 cups if using sugar)
Instructions
- Bloom the Gelatin: In a small bowl, combine the gelatin with 1/8 teaspoon of water and allow it to bloom while preparing the syrup.
- Prepare the Sugar Syrup: In a medium saucepan over medium heat, mix maple syrup (or sugar if preferred) with 1 3/4 cups water. Stir gently until sugar dissolves, then stop stirring. Bring the mixture to a boil and attach a candy thermometer. Heat until it reaches the soft ball stage at around 240°F, with the syrup appearing clear and gently bubbling.
- Combine Syrup and Gelatin: Remove the syrup from heat. With a stand mixer fitted with a whisk attachment on low speed, slowly pour the hot syrup in a thin stream into the bloomed gelatin to avoid splattering. Continue whisking carefully.
- Whip the Mixture: Increase the mixer speed gradually from medium to high. Whip the mixture until it becomes thick, glossy, and forms stiff peaks, approximately 8 to 12 minutes. Gently fold in the rose water at this stage for fragrance.
- Prepare the Pan: Line a baking dish with parchment paper and lightly dust with arrowroot starch to prevent sticking.
- Set the Marshmallows: Pour the whipped marshmallow mixture into the prepared pan and smooth the surface with a rubber spatula. Allow the marshmallows to set at room temperature for at least 4 to 6 hours or overnight for best results.
Notes
- Use a candy thermometer for precise temperature control to achieve the perfect soft ball stage.
- Maple syrup can substitute sugar, but the texture may vary slightly.
- Letting the marshmallows set overnight yields the best texture and firmness.
- Arrowroot starch is used instead of powdered sugar for dusting to keep the marshmallows gluten-free and less sweet.
- Handle hot sugar syrup carefully to avoid burns; pour slowly while mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
